Friday, August 8, 2014

FFWD - Tuna confit

Things are a little fishy again this week for French Friday with Dorie, as our recipe is a Tuna Confit - meant to be served with black olive tapenade and tomato salsa. I skipped the tapenade and salsa completely.I was dubious about making this - I mean fish, in oil, marinading for hours in the fridge? My fears were foundless - the gorgeous flavours which infused into the fish from preserved lemon, shallots and sun-dried tomatoes made for a beautiful dish, even if, as my photos show, I overcooked the tuna:

I served my tuna confit on a sweet potato mash and with stir fried vegetables:

Magnifique! To see what the other Doristas thought of this dish, visit the LYL section of the FFWD website.

Yup - my family loved this one as well. It was an adventure as I have not prepared fish like this (remotely like this) before but will definitely keep it in mind for the future. And I love the sides you did - they look like very delicious choices !!

Your tuna confit looks good enough to eat. I actually know for sure I overcooked my tuna. The pictures I took were awful - the fish looked gray. I wasn't up to the humiliation of posting. It was delicious, however, and made even better fish tacoes the next night. Your sweet potato mash is a good healthy "bed" for the fish.

Okay, it looks pretty in the last photo, I will give you that but there is absolutely nothing that can turn my stomach faster than the word "tuna" unless it is the word "liver." This one is yours alone. :-)